Chocolate Hazelnut Cheesecake
Ingredients
- 1 1/2 C. crushed Oreo Chocolate Sandwich Cookies (about 18 cookies)
- 2 Tbs. butter or margarine, melted
- 3 8 oz. pkg. Philadelphia Cream Cheese, softened
- 1 C. granulated sugar
- 1 tsp. vanilla
- 1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate, melted, slightly cooled
- 1/4 C. hazelnut liqueur
- 3 eggs
- 2/3 C. raspberries
- 2 Tbs. powdered sugar
Directions
Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes. Beat cream cheese, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 55 minutes to 1 hour 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries and sprinkle with powdered sugar just before serving. Garnish with raspberry leaves, if desired.
Yield: 16 servings
